Are you a serious grill master? Test your prowess with a pure measure of skills: a steak with nothing but salt and pepper to taste. It is certainly true that Paleo is not all about the steak and bacon all the time, but that does not mean you can not have the luxury cuts when they enter the grocery budget.
To serve with your steak, this recipe also indications for ultra fast seasonal stir-fry with fresh spring asparagus and mushrooms. If you are an asparagus lover, now is definitely the time to get in on all you can while it is in season, and jumped is an interesting change of steak and salad combination.
For a little extra flavor, vegetable jumped uses amino acids of coconut – Paleo which is essentially a replacement for soy sauce, but less soybeans and wheat. You can find amino acids in coconut dietary or more high-end grocery stores or order them online.
Try this one for a special celebration dinner, or just as a way to start the barbecue season with a bang. Grilled steak is a favorite for a reason, and when you are already aware that there is nothing wrong with red meat, there is no reason not to enjoy!
- 2 T-bone steaks, at room temperature
- Sea salt and freshly ground black pepper
- Ingredients for the asparagus and mushroom stir-fry
- 1 lb. asparagus, ends trimmed, cut into 2-inch pieces
- 1 lb. mushrooms, quartered
- ½ cup vegetable or chicken stock
- 2 tbsp. coconut aminos
- 2 cloves garlic, minced
- Cooking fat
- Preheat your grill to a medium-high heat.
- In a bowl, combine the stock, coconut aminos, and garlic.
- Melt some cooking fat in a large skillet placed over a medium-high heat.
- Add the mushrooms and asparagus and cook for 3 to 4 minutes.
- Add the sauce and cook for another 2 to 3 minutes.
- Season the steaks to taste on both sides.
- Grill the steaks on the preheated grill for 2 to 3 minutes per side.
- Serve the steaks with the vegetable stir-fry.